Rhubarb Tarte Tatin
Rhubarb Tarte Tatin is a recipe uses garden fresh rhubarb. It features caramelized rhubarb baked in a buttery pastry crust.
Tarte Tatin is a French dessert that consists of fruit that has been caramelized with butter and sugar, then topped with pastry dough and baked in a skillet. After it has finished baking, you invert the skillet to serve.
Valerie Lugonja from A Canadian Foodie invited me to participate in The Canadian Food Experience Project and I decide to make a rhubarb recipe. Her topic was sharing a recipe for “An Authentic Food Memory”. Be sure to check out all the amazing recipes from some of the best Food Bloggers in Canada!
My fondest memories relating to food take me back to my childhood and spending precious time at the farm in Saskatchewan with my Grandparents. Everything was homegrown from the bread to the butter. They raised their own chickens for eggs, cows for milk, cream and butter, and grew an enormous garden. If we ever needed a snack in the afternoon, we simply went to the raspberry patch, picked a bowl full. Gramma would pour a little fresh cream on and sprinkle with sugar. Rhubarb was also a tasty treat for us. It was the only candy we got, a small bowl of sugar for dipping a fresh stem of rhubarb. I can’t help but smile as I write this remembering those carefree days, life was so simple, yet so joyous!
The recipe I am sharing is a French dessert with a great Canadian fruit – RHUBARB!
I love rhubarb and have a huge plant growing in my garden. It is great for making jams, sauces and sweet desserts like my Strawberry Rhubarb Pie.
Summer Dessert recipes
Delicious summertime desserts for your next backyard gathering.
Rhubarb Tarte Tatin
Ingredients
- 3-4 cups fresh rhubarb
- 5 tablespoons butter
- 3/4 cup sugar
Pastry Ingredients
- 1 3/4 cups all-purpose flour
- pinch salt
- 6 ounces unsalted butter chilled and cubed
- 1 egg yolk
- 2-5 tablespoons water cold
Instructions
To make the pastry
- Sift the flour and salt into a large bowl.
- Add the butter, and rub with your fingertips until the mixture forms pea-sized bits. A pastry blender will also work.
- Mix together the egg yolk and 2 tablespoons of cold water, then add to the flour-butter mixture.
- Using a pastry blender mix until the dough just starts to come together. Add more cold water a bit at a time as needed. (tablespoon at a time)
- Press the dough together and shape into a disk.
- Wrap with plastic wrap and refrigerate for a least 30 minutes.
- Keep the dough refrigerated until rhubarb mixture is prepared.
How to prepare the Caramelized Rhubarb Filling
- Cut the fresh rhubarb into 1-2 inch pieces.
- Using a deep 10 inch skillet with an ovenproof handle, add the butter and sugar.
- On medium heat melt the butter and sugar.
- Arrange the rhubarb tightly on top, filling all gaps.
- Cook over low heat for 20-30 minutes, or until it has caramelized (lightly browned) and excess liquid has evaporated.
- Preheat the oven to 375º F.
- Roll out the pastry dough on a lightly floured surface, slightly larger than the skillet.
- Cover the rhubarb mixture with the pastry dough.
- Press down around the edge to enclose completely.
- Bake for 25-30 minutes and the pastry is golden brown.
- Remove from the oven and let rest for 5 minutes.
- Cover the skillet with a serving plate and carefully flip over.
- Serve Tarte Tatin with vanilla ice cream or whipping cream.
Nutrition
Laureen,
Your line”I can’t help but smile as I write this remembering those carefree days; life was so simple, yet so joyous!” resonated with me… as well as the part about picking a bowl of raspberries – and grandma would add the cream – and that would be lunch. Such a life it was. I was raised in Red Deer, but my grandparents were in Clive, Alberta, and their garden was massive. In the Spring, after the rototilling, I could sink to my knees into the soil it was so black and rich and deep. I have always wanted to make a rhubarb tatin, so appreciate your recipe, and may get to it, yet.
Thrilled you accepted my invitation to join the project as your contribution is so important. There is so much I am learning about Canadian food through each round up. I am looking forward to reading about one of your local food heros in August!
🙂
Valerie
Thanks Valerie, the only thing I would do differently on the Tatin is not stir the rhubarb as much as it is caramelizing, it would look better if there were larger chunks of rhubarb. Looking forward to enjoying more great stories and recipes on the Canadian Food Experience Project.
Well I won’t make this again as the pastry falls apart when moved and the water from the caramel boiled into a liquid sorry for the comment